Satay Recipe
Marinated chicken with yellow curry sauce and Thai spices on skewers, grilled and served with homemade peanut sauce, fresh cucumber relish and toast of bread
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Ingredients
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Chicken & Marinade
Peanut Sauce
Cucumber Relish (Acar)
Toasts & Garnish
Method
Chicken & Marinade
Prep chicken
Trim fat from chicken thighs and cut into 1/2-inch thick strips about 3 inches long so they will thread on skewers and cook evenly.
Make marinade
In a bowl whisk together 1/2 cup coconut milk, 2 tbs Thai yellow curry paste, 1/2 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1 tbs light soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, minced garlic, grated ginger and 1 tbs vegetable oil until smooth.
Marinate
Add chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour and preferably 3–4 hours (up to overnight) to allow flavors to penetrate.
Skewer
If using wooden skewers, soak them in water 30 minutes before use to prevent burning. Thread 2–3 strips of marinated chicken onto each skewer, leaving a little space between pieces for even cooking.
Peanut Sauce
While chicken marinates (or at least 20 minutes before grilling) combine 1/2 cup smooth peanut butter, 1/2 cup coconut milk, 1 tsp red curry paste, 1 tbs lime juice, 1 tsp light soy sauce, 1 tsp fish sauce and 1 tbs brown sugar in a small saucepan over low heat.
Stir continuously until the mixture is smooth and warm. Add 2 tbs water to loosen if needed to reach a dipping-sauce consistency. Taste and adjust seasoning with a little more lime, sugar or soy/fish sauce as desired. Stir in 1/4 tsp chili flakes if you want heat. Keep warm or cool to room temperature before serving.
Cucumber Relish (Acar)
In a bowl combine thinly sliced cucumber, sliced shallot and julienned carrot. Add 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt. Toss to combine and let sit at least 10 minutes so flavors meld; drain any excess liquid before serving.
Toasts & Garnish
Grill chicken skewers for 3–4 minutes per side, turning once, until nicely charred at the edges and an instant-read thermometer inserted into thickest pieces reads 165°F (74°C). Baste with any reserved marinade only if it has been boiled for safety (recommended: reserve a small portion of marinade before adding raw chicken if you want to baste).
Transfer skewers to a plate and let rest 3 minutes. Arrange on a platter with peanut sauce, cucumber relish, toasted bread, chopped cilantro and lime wedges for squeezing.